Paleo Peking Duck Pancakes

🧂 Ingredients

• 2/3 cup Paleo Hoisin Sauce
• 3-4 green onions/scallions
• Small bunch of fresh coriander stalks
• 3 slices of orange
• 3-4 slices of fresh ginger
• 1 garlic clove

  sliced
• 1 teaspoon Chinese five-spice powder
• Generous pinch of salt and pepper
• 3-4 cups water
• 1 teaspoon coconut oil
• 2 breasts duck

  with skin
• Extra Chinese Five-spice powder

  salt, pepper and coconut oil for cooking
• 3 eggs
• 1/3 cup warm water
• 1/2 cup tapioca flour
• 1 teaspoon onion powder
• 1 tsp sesame oil
• 2.5 tablespoons coconut flour
• Coconut oil

  or ghee for frying
• 5-6 pale stalks of the spring onions

  sliced lengthways
• 1 long red chilli

  sliced
• 1 medium cucumber

  sliced into strips

Instructions

• 1 Prepare the duck first.
  
  Place all ingredients, except for the duck, in a deep frying pan or flat round
  saucepan and bring to boil. Turn the heat down and simmer for 4-5 minutes,
  allowing all the flavours to infuse. Remove from the heat and place the duck
  breasts, skin side down, in the broth. Move some of the onions and orange to the
  top so the meat is covered as much as possible. Cover with a lid and let the
  duck poach gently in hot broth for about 15 minutes (not on the heat).
• 2 Prepare the hoisin sauce.
  
  While the duck is poaching, prepare the hoisin sauce if you haven't done this
  ahead of time already. The link for the recipe is above.
• 3 Now prepare the pancakes.
  
  Whisk the eggs with water, onion powder and sesame oil until slightly frothy,
  about 30 seconds. Add tapioca flour and whisk until dissolved and incorporated.
  Then add coconut flour and whisk until well combined.
• 4 Heat a teaspoon of macadamia oil or coconut oil in a small frying pan over
  medium heat. Using a large spoon or a small jug, pour about 1/4-1/5 of a cup of
  egg mixture into the pan and at the same time swirl the pan around so that the
  mixture spreads into a thin, crepe like pancake. It should start cooking through
  instantly. Leave the pan on the heat, cooking for about a minute or until light,
  golden brown marks appear on the bottom side. Then flip the pancake over and
  cook on the second side for about 30 seconds. Remove to a plate and keep warm.
  Repeat with the rest of the mixture. You should get around 9-10 pancakes out of
  it.
• 5 Back to the duck.
  
  Remove duck breasts from the broth and place on a plate. Season with sea salt,
  pepper and a bit of Five-spice powder on both sides. Place the ducks, skin side
  down, in a cold skillet and turn the heat on to medium. Cook on medium heat for
  12-15 minutes, allowing as much fat in the skin as possible to render. The skin
  will turn beautiful golden brown and crispy and most of the fat will melt into
  the frying pan. Baste the duck meat with the melted fat and juices a couple of
  times during the cooking process.
• 6 After 12-15 minutes, turn the duck over and cook the flesh side for about 3
  minutes over medium heat. Remove to a chopping board and rest for 3-4 minutes.
  While the duck is cooking, slice all additional ingredients and set the table.
  Finally, slice the duck and serve .
• 7 Roll each pancakes filled with half a teaspoon of hoisin sauce, 3 pieces of
  duck, 1-2 onion strips, 1-2 cucumber strips and some chilli.

Nutrition Info